Berry Icebox Cake

This no-bake berry icebox cake has delicious layers of juicy berries, graham crackers, and plenty of whipped cream.

Table of Contents

Berry Icebox Cake Ingredients
How To Make This Berry Icebox Cake Recipe
How to Serve
Storage
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This berry icebox cake is a heavenly treat featuring berries and whipped cream, layered with crunchy graham crackers to make the perfect light summer dessert. It’s a tasty no-bake recipe and the best choice for a hot summer day.

A piece of cake on a plate, with Berry and Icebox cake

Berry Icebox Cake Ingredients

Berry Icebox Cake raw ingredients that are labeled

You’ll need:

1 (5.1-ounce) box of instant French vanilla pudding mix
3 cups whole milk, cold
1 (8-ounce) package of cream cheese, room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
1 (14.4-ounce) package of honey-flavored graham crackers (we used the Honey Maid brand)
3 cups fresh strawberries, divided (2 cups thinly sliced, 1 cup sliced in half for the top garnish)
1½ cups fresh blueberries, divided
1 (8-ounce) container of Cool Whip whipped topping, thawed

PRO TIP:

For the instant vanilla pudding, you can use 2 (3.4-ounce) boxes in place of the larger 5.1-ounce box. Also, try to splurge on the name-brand graham crackers as they will hold up better than the generic brands.

SUBSTITUTIONS AND ADDITIONS

BERRIES Any mix of berries would work for this no-bake berry icebox cake recipe. You can use a pre-mixed berry combination or stick with just one type of berry if you prefer. This is totally up to you and your taste buds!

CRUST: You can substitute vanilla wafers, shortbread, or digestive wafer cookies in place of the graham crackers in this classic icebox cake. If the cookies you use are thicker, then you may want to allow the berry icebox cake to chill for a longer period of time to allow the cookies to soften. I would stick to a vanilla or honey-flavored cookie and not the cinnamon or other flavors that may be available.

PUDDING: You could substitute cheesecake, white chocolate, or lemon-flavored instant pudding in place of the French vanilla in this no-bake summer berry icebox cake. If you use lemon, then I would omit the additional vanilla extract.

MILK: I highly suggest you stick with whole milk for the pudding part of this recipe. I have found that 2% milk is a good alternative but the low-fat, skim, or nonfat varieties do not thicken the pudding very well at all.

How To Make This Berry Icebox Cake Recipe

STEP ONE: In a large bowl, whisk together the instant French vanilla pudding mix and whole milk for 2 minutes (according to package directions) until the pudding has started to thicken. Set aside.

pudding mix and milk whisked together in a bowl

STEP TWO: In a separate large mixing bowl, using a hand mixer on medium speed, beat the cream cheese for 1 to 2 minutes or until smooth and fluffy. Add the granulated sugar and vanilla extract and continue to beat for another minute.

OUR RECIPE DEVELOPER SAYS

Make sure your cream cheese is at room temperature, otherwise, you will end up with lumps in your mixture.

cream cheese, sugar, and vanilla extract blended together in a bowl.

STEP THREE: Add the French vanilla pudding to the bowl with the cream cheese mixture. Fold together to fully incorporate both the cream cheese and pudding to create a smooth filling.

cream cheese and pudding folded together in a bowl

STEP FOUR: Cover the bottom of a 9×13-inch baking dish with a single layer of graham crackers. This will use one of the three individual packages inside the box of graham crackers. You may need to break some of the larger crackers to fit in the pan.

bottom layer covered with graham cracker in a baking dish

STEP FIVE: Using half of the cream cheese and pudding mixture, spread an even layer over the top of the first layer of graham crackers.

vanilla cream cheese filling mixture spread over the first graham cracker in a baking dish

STEP SIX: Next, distribute 1 cup of the sliced strawberries and ½ cup of blueberries evenly over the first layer of filling.

strawberries and blueberries distributed over the first layer of filling in a baking dish

STEP SEVEN: Place another single layer of graham crackers over the layer of berries, followed by the remaining half of the French vanilla cream cheese filling, and spread it out evenly over top of the graham crackers.

another layer of graham crackers then topped with cream cheese filling in a baking dish

STEP EIGHT: Top this layer with the remaining 1 cup of sliced strawberries and another ½ cup of blueberries.

layer placed with strawberries and blueberries in a baking dish

STEP NINE: Using the remaining graham crackers, cover the berries with a final layer.

berries covered with graham crackers in a baking dish

STEP TEN: Top the final graham cracker layer with the thawed whipped topping spread into an even layer.

cake topped with cool whip and decorated with strawberries in a baking dish

STEP ELEVEN: Decorate the top of the berry icebox cake with 1 cup of halved strawberries and the remaining ½ cup of blueberries.

STEP TWELVE: Refrigerate for 6 hours or up to overnight, before slicing and serving.

PRO TIP:

Chilling overnight will allow all the flavors to mingle and blend together even more!

How to Serve

Enjoy this old-fashioned icebox cake all summer long with a refreshing vanilla latte to wash it down. Bring it along to a potluck and serve with a scoop of vanilla ice cream for an extra sweet dessert.

Looking for a few more cool and refreshing summer no-bake desserts? Both this Dole Whip and our Watergate salad are not only light and delicious but super easy to make.

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Storage

IN THE FRIDGE: This easy berry icebox cake is best served chilled. You should store it in the fridge anytime between servings. The cake can melt very quickly and lose its form and layers. Store it in the refrigerator, covered with plastic wrap, for up to 3 days. Note that the longer this cake sets, the softer the graham crackers will get.

IN THE FREEZER: The cake can be stored in the freezer if you like. This will let the layers set up even more, and create more of an “ice cream” style cake. I would be sure to take it out at least 5 to 10 minutes before serving to let it thaw and make it easier to cut.

a close up shot of Berry Icebox Cake in a baking dish

This berry icebox cake recipe is a light and refreshing treat, perfect for a hot summer day. It’s creamy and fruity with creamy whipped topping and plenty of fresh summer berries. The layers combine to make the perfect decadent dessert, that everyone will absolutely love.

FREQUENTLY ASKED QUESTIONS

Can I take this dessert to a potluck?

This would be a delicious dessert to take to a potluck. The only thing to keep in mind is that it needs to be kept in the fridge as much as possible so that it doesn’t turn into a puddle.

Can I freeze this no-bake mixed berry icebox cake?

You can freeze this creamy dessert for up to a month.

Can I use frozen berries for this simple recipe?

We recommend sticking with fresh berries in this easy dessert as the added moisture from frozen berries may make your cake too soggy.

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Berry Icebox Cake

5 from 1 vote

This no-bake berry icebox cake has delicious layers of juicy berries, graham crackers, and plenty of whipped cream.

Prep Time 20

Total Time 6 20

Servings

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Ingredients

5.1 ounces instant French vanilla pudding mix
3 cups whole milk, cold
8 ounces cream cheese, room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
14.4 ounces honey-flavored graham crackers
3 cups fresh strawberries, divided (2 cups thinly sliced, 1 cup sliced in half for the top garnish)
1½ cups fresh blueberries, divided
8 ounces Cool Whip whipped topping, thawed

Instructions

In a large bowl, whisk together the instant French vanilla pudding mix and whole milk for 2 minutes (according to package directions) until the pudding has started to thicken. Set aside.
In a separate large mixing bowl, using a hand mixer on medium speed, beat the cream cheese for 1 to 2 minutes or until smooth and fluffy. Add the granulated sugar and vanilla extract and continue to beat for another minute.
Add the French vanilla pudding to the bowl with the cream cheese mixture. Fold together to fully incorporate both the cream cheese and pudding to create a smooth filling.
Cover the bottom of a 9×13-inch baking dish with a single layer of graham crackers. This will use one of the three individual packages inside the box of graham crackers. You may need to break some of the larger crackers to fit in the pan.
Using half of the cream cheese and pudding mixture, spread an even layer over the top of the first layer of graham crackers.
Next, distribute 1 cup of the sliced strawberries and ½ cup of blueberries evenly over the first layer of filling.
Place another single layer of graham crackers over the layer of berries, followed by the remaining half of the French vanilla cream cheese filling, and spread it out evenly over top of the graham crackers.
Top this layer with the remaining 1 cup of sliced strawberries and another ½ cup of blueberries.
Using the remaining graham crackers, cover the berries with a final layer.
Top the final graham cracker layer with the thawed whipped topping spread into an even layer.
Decorate the top of the berry icebox cake with 1 cup of halved strawberries and the remaining ½ cup of blueberries.
Refrigerate for 6 hours or up to overnight, before slicing and serving.

Notes

For the instant vanilla pudding, you can use 2 (3.4-ounce) boxes in place of the larger 5.1-ounce box.
Try to splurge on the name-brand graham crackers as they will hold up better than the generic brands.
Make sure your cream cheese is at room temperature, otherwise, you will end up with lumps in your mixture.
Chilling overnight will allow all the flavors to mingle and blend together even more.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Lexus Monroe Editorial Assistant
Angela Sessions Recipe Developer

Berry Icebox Cake

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